Lemon Chiffon Pie from Healthy Diabetic Recipes

Lemon Chiffon Pie Recipe

Recipe Ingredients:

3 tbsp Margarine
3/4 cup Graham wafer crumbs
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Allspice
1 tbsp Unflavored gelatine (1 pkg)
1/2 cup Water
2 Eggs, separated
3 tbsp Sugar
1/2 tsp Lemon peel, grated
1/8 tsp Salt
1/4 cup Lemon juice
1/2 cup Sweetener equiv. to sugar
1/3 cup Powdered skim milk
1/3 cup Ice water
1 tbsp Lemon juice

Recipe Instructions:

Melt margarine in a pie plate at high for 30-45 sec. Combine graham
crumbs and spices. Add to pie plate and combine well with a fork.
Spread evenly over bottom of pie plate. Microwave at high for 3-5
min, watching carefully to prevent scorching. Allow to cool before
filling.

In a large measure, sprinkle gelatin on 1/2 c water. Allow to
soften. In a separate bowl, combine egg yolks, sugar, lemon peel,
salt and 1/4 c lemon juice. Microwave at medium for 5-8 min until
mixture comes to a boil stirring every 2 min. Add gelatin and
sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tb lemon juice until
stiff. Carefully fold gelatin mixture into egg whites. Pour into
crust. Refrigerate for 2 hours before serving.

Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein,
5 g fat, 115 calories

Source: More Choice, The Canadian Diabetes Microwave Cookbook by
Catha McMaster & Charlotte Empringham 1991

Shared by Elizabeth Rodier July 1993

Servings: 8

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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